Vegetarian Stuffed Mushrooms Spinach (Print)
Mushroom caps filled with creamy spinach and cheese blend, baked until golden and flavorful.
# What You Need:
→ Mushrooms
01 - 16 large white or cremini mushrooms, stems removed and cleaned
→ Filling
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 5 oz fresh spinach, chopped
06 - 3.5 oz cream cheese, softened
07 - 2 oz grated Parmesan cheese
08 - 2 oz shredded mozzarella cheese
09 - 2 tablespoons fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Topping
13 - 2 tablespoons breadcrumbs
14 - 1 tablespoon grated Parmesan cheese
# How To Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Wipe mushroom caps with damp paper towel. Gently remove stems, setting caps aside. Finely chop stems.
03 - Heat olive oil in skillet over medium heat. Add chopped onion; cook 2–3 minutes until softened.
04 - Stir in minced garlic and chopped mushroom stems. Suté 2 minutes until fragrant.
05 - Add chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and let cool slightly.
06 - Combine cooled vegetable mixture with cream cheese, Parmesan, mozzarella, parsley, oregano, salt, and pepper in mixing bowl. Mix until thoroughly incorporated.
07 - Generously spoon filling into each mushroom cap. Arrange stuffed caps on prepared baking sheet.
08 - Mix breadcrumbs with Parmesan. Sprinkle evenly over stuffed mushrooms for golden crust.
09 - Bake 20–25 minutes until mushrooms are tender and tops are golden brown.
10 - Let cool 5 minutes to set filling. Serve warm.
# Expert Advice:
01 -
- They disappear faster than you can serve them, so consider doubling the batch
- The filling can be made ahead and refrigerated for up to two days
02 -
- Overfilled mushrooms might spill during baking, so pack the filling in gently but firmly
- Watery mushrooms make soggy appetizers, so never soak them when cleaning
03 -
- Saving the mushroom stems to chop into the filling adds texture and reduces waste
- Letting the cooked vegetable mixture cool before mixing with cheese prevents the cheese from melting too soon